Transport yourself to a French cafe! This savory breakfast recipe is bursting with flavor: silky lox and creamy mousse topped with acidic vegetables—all on a freshly baked slice of bread. Serve with a cappuccino or mimosa.
6 oz Smoked Salmon Mousse
1 Loaf Take & Bake Sourdough Bread
Pickled Vegetables - we recommend pickled red onions, carrots, celery, or radishes
Microgreens and dill fronds
- 30 minutes before serving, bring Smoked Salmon Lox to room temperature. Finish baking bread according to package direction. Slice baked bread on the bias.
- Spread mousse on a slice of bread, then a layer of lox. Top with pickled vegetables, microgreens, and dill fronds.